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Pork Chops Braised With Posole |
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Serves: 4 Print this RecipePosole, or whole hominy, is corn that has been cooked with an alkali, like lime or lye, which softens the grain, plumps its innards, and gives it a unique mineral flavor and a chewy texture. Traditional recipes call for dry posole, which can take hours to cook; here we rely on heat-and-eat canned posole (a.k.a. hominy). Most hominy is made from white corn, although some Hispanic brands sell yellow hominy as well. Either color will work in this recipe. 4 rib or loin pork chops, about 6 ounces each Kosher salt and coarsely ground black pepper to taste 1 tablespoon vegetable oil 1 (15-ounce) can whole hominy (posole), drained 3/4 cup chunky salsa, medium-hot 1 (14-ounce) can chicken broth 2 tablespoons chopped cilantro 1 lime, juiced Season the pork chops on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork chops and brown on both sides; drain off the excess oil. Add the posole, salsa, and broth and simmer until the chops are springy to the touch, 3 to 5 minutes; do not overcook. Stir in the cilantro and lime juice and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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